Root Vegetable Creole

Name: Root Vegetable Creole
Ingredients: 14 cup vegetable oil; 14 cup all-purpose flour; 1 cup green bell pepper, finely chopped; 1 cup onion, finely chopped; 1 cup celery, finely chopped; 12 ounces vegetarian sausages, halved lengthwise and cut into 1/2-inch-thick pieces (Soyrizo brand); 4 large carrots, cut into 1-inch chunks; 4 small turnips, peeled and cut into 1-inch chunks; 1 (15 ounce) can diced tomatoes; 4 tablespoons tomato paste; 3 garlic cloves, minced; 3 bay leaves; 1 teaspoon vegan worcestershire sauce; 14 teaspoon cayenne pepper; 1 12 cups hot water; salt and pepper, to taste; 1 tablespoon lemon juice; 14 cup fresh parsley, chopped (for garnish)

18 ingredients

11 steps

Ingredients

14 cup vegetable oil
14 cup all-purpose flour
1 cup green bell pepper, finely chopped
1 cup onion, finely chopped
1 cup celery, finely chopped
12 ounces vegetarian sausages, halved lengthwise and cut into 1/2-inch-thick pieces (Soyrizo brand)
4 large carrots, cut into 1-inch chunks
4 small turnips, peeled and cut into 1-inch chunks
1 (15 ounce) can diced tomatoes
4 tablespoons tomato paste
3 garlic cloves, minced
3 bay leaves
1 teaspoon vegan worcestershire sauce
14 teaspoon cayenne pepper
1 12 cups hot water
salt and pepper, to taste
1 tablespoon lemon juice
14 cup fresh parsley, chopped (for garnish)

Directions

1

Stir together oil and flour in large Dutch oven over medium heat.
2

Cook roux 10 to 15 minutes, or until it turns the color of caramel, stirring constantly.
3

Add bell pepper, onion, and celery, and cook 5 to 7 minutes, or until vegetables are soft.
4

Stir in sausage, carrots, and turnips.
5

Stir to coat with onion mixture.
6

Add tomatoes, tomato paste, garlic, bay leaves, Worcestershire sauce, cayenne, and hot water.
7

Season with salt and pepper, if desired.
8

Cover, and reduce heat to medium-low.
9

Simmer 45 minutes, or until vegetables are tender.
10

Remove bay leaves, and stir in lemon juice.
11

Serve over rice, and garnish with parsley.